Homemade Turkish Inspired Pizzas with Spiced Lamb & Feta

2 Tbsp The Good Oil extra virgin rapeseed or sunflower oil

2 pizza bases (Store bought or homemade recipe here)

300g lamb mince

1 red onion

1 tsp cumin

½ tsp cinnamon

½ tsp cinnamon

½-1 tsp chilli flakes (depending on your preference)

A generous handful of fresh parsley, roughly chopped

1 lemon

100g mozzarella, grated

75g feta cheese, crumbled

2 tbsp pinenuts

100g cherry tomatoes

½ a small cucumber

¼ cup greek yoghurt

50g rocket leaves

⅓ cup tomato puree

1 tsp oregano

1 tsp smoked paprika

1 tsp caster sugar

1 clove of garlic

A pinch of salt

Heat oven to 240c. Finely dice half the red onion, then add it to a frying pan over a high heat with a tablespoon of oil and the lamb mince. Fry for 5 minutes, or until starting to brown. Add the cumin, cinnamon, smoked paprika, chill flakes, season with salt and pepper, and cook for a further minute until fragrant. Turn off the heat, add half the parsley and the juice of half a lemon, stir through and then leave the lamb mix to cool.

Make the pizza sauce by combining tomato puree, oregano, smoked paprika, sugar, garlic, salt, and the remaining oil in a small bowl. Place each pizza base onto an oven tray lined with baking paper, then spread half the sauce over each base, leaving a centimetre around the edge. Scatter half the lamb mix over each pizza, then top with the cheeses and pinenuts. Bake the pizzas for 12-15 minutes or until the crust is golden.

While the pizzas are cooking, prepare the toppings by mixing the yoghurt in a small bowl with the juice and zest of the remaining lemon half. Finely slice the remaining red onion, and dice the tomatoes and cucumber. Combine in a small bowl with the remaining parsley.

When the pizzas are ready, top them with the tomato salad, drizzle with yoghurt sauce and serve sliced with the rocket leaves alongside.